Pineapple Upside Down Cake

5.00 (3)
⏱ 70 mins 🍽 1 cake 🏷 Dessert

This classic dessert features a caramelised pineapple topping and a tender sour cream cake base. The cake is baked in a single layer, then inverted to reveal the beautiful fruit arrangement. It is a wonderfully moist and crowd-pleasing treat that disappears quickly. The recipe yields one cake, perfect for sharing.

Pineapple Upside Down Cake

Ingredients

  • 4 tablespoons unsalted butter, melted, plus
  • 9 tablespoons unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 2 tablespoons light corn syrup
  • 1/2 pineapple, peeled, cored, cut in half lengthwise and cut crosswise into 1/2-inch slices
  • 1 1/2 cups pastry flour
  • 3/4 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 3 large egg yolks
  • 1 teaspoon vanilla extract

Method

  1. Set your oven to 325 degrees. Combine the melted butter, brown sugar and corn syrup, then use this to coat the base and sides of a 10-inch glass pie plate. Place the pineapple slices on top.
  2. Put the pastry flour, granulated sugar, baking powder, baking soda and salt into a mixing bowl and blend well. In a separate bowl, whisk the softened butter with the sour cream, egg yolks and vanilla. Pour this wet mixture into the dry ingredients. Beat with an electric mixer for about 1 1/2 minutes on a medium setting, pausing to scrape the bowl, until the batter is thick and smooth. Use a spatula to spread the batter over the fruit, making the edges slightly higher so the cake bakes level.
  3. Bake for 40 to 50 minutes, until the top is golden brown and a tester comes out clean. Move the cake to a cooling rack. Let it stand for 3 to 5 minutes only, then turn it out onto a serving plate. Adjust any pineapple pieces if needed.

Nutrition (per serving)

Sodium1955100 mg

Recipe details

CategoryDessert
AuthorGarlicgoddess84